Creamy Chicken Paprikash
Indulge in the rich, comforting flavors of Creamy Chicken Paprikash, a classic Hungarian-inspired dish that's perfect for weeknight dinners or special occasions. This recipe features tender, juicy chicken thighs simmered in a velvety paprika-infused sauce made from aromatic onions, garlic, and a touch of sour cream for tangy creaminess. Using Hungarian sweet paprika elevates the dish with a smoky depth, while a splash of lemon juice brightens the flavors. Served over a bed of buttery egg noodles and garnished with fresh parsley, this hearty one-pan meal is as easy to prepare as it is delicious. With just 15 minutes of prep and simple ingredients, Creamy Chicken Paprikash is an irresistible dish you'll want to make again and again. Perfect for paprika lovers and comfort food enthusiasts!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 tablespoon lemon juice
- 12 ounces egg noodles (cooked, for serving)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and cook for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add the paprika to the skillet, stirring it into the onion mixture, and cook for 30 seconds to bloom the flavor.
Pour in the chicken broth, stirring to combine and deglaze the pan, scraping up any browned bits from the bottom.
Return the chicken thighs to the skillet, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and cooked through.
In a small bowl, whisk the sour cream with the lemon juice. Slowly stir the mixture into the skillet, ensuring it doesn't curdle. Simmer for another 2-3 minutes to heat through.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the Chicken Paprikash over cooked egg noodles and garnish with chopped parsley.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
